All dishes:

Shellfish and Seafood

Grilled prawns and pineapple

Desserts

Chocolate pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Desserts

Chestnut fritters

Poultry

Chicken confit

Generally eaten hot.

Eggs

Soufflé omelette with Roquefort cheese

Desserts

Roasted figs with vanilla ice cream

Cold starters

Sautéed goose foie gras escalope with figs

Consommé and Soup

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Desserts

Dark and white chocolate mousse with coconut

Desserts

Tarte Tatin with vanilla ice cream

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Poultry

Warm duck foie gras with figs

Poultry

Spit-roasted Challans duck

Pork

Pork filet mignon with apricots

Sea fish

Grilled sea bream with citrus

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Veal

Veal escalope with cream

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Pork

Marinated pork skewers

Marinated pork with garlic, oregano, paprika, and salt.

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

Sea fish

Pavé of salmon with morels

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar